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Monthly Archives: July 2013

Minty Lamb Kebabs

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The weather has been freakishly hot here in the UK. So much so that I haven’t really felt like cooking at all. Most of my meals have been salads and things that require very little time spent in a hot kitchen with the oven on! Hence why it’s been so long since I posted! I did however find the time/ inclination to make this very easy lamb kebab dish over the weekend. It would have been delicious cooked outdoors over charcoal, but it was still very tasty cooked in the oven.

Minty Lamb Kebabs (serves 2)

Ingredients:
2 lamb leg steaks (about 150g each), cut into cubes
2 cups mint leaves, finely chopped
1/2 tsp salt
Freshly ground black pepper
4 cloves of garlic, smashed and chopped
3 tbsp EVOO
2 red onions, cut into chunks
1 red pepper, large diced

Prepare the marinade. Dump the lamb into a ziplock bag along with the garlic, mint, EVOO, salt and a few grinds of black pepper.
Massage the bag so that all the lamb gets coated.
Leave to marinate for a few hours or overnight if possible.
Preheat oven to 180 C or fire up your grill/BBQ .
Thread lamb cubes alternating with the veggies onto skewers.
Bake in oven for 20-25 mins.
Serve with a mixed leaf salad.

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Raspberry Dark Chocolate Blondies

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The weather is so amazing here in London. We are having a heat wave with absolutely clear blue skies and 30C temperatures. It actually feels like summer!

We went to garden party on Saturday. Lots of bubbly, swinging in hammocks, dancing like maniacs and drunken yoga! I made these delicious sweet potato and coconut based Blondies to take along (and persuade my friends that grain-free is the way forward!) Everyone loved them and they all disappeared very rapidly!

Raspberry Dark Chocolate Blondies (makes 16)

Ingredients:
4 sweet potatoes
12 medjool dates
1/2 tsp salt
200g coconut cream concentrate
1 tsp vanilla
1 tsp cinnamon
1/3 cup coconut flour
4 eggs
100g dark chocolate chips
200g frozen raspberries

Preheat oven to 170C
Roast sweet potatoes for an hour. When cool remove skins and place the flesh in bowl.
Cover dates with boiling water and microwave on full power for 2 minutes. Drain off water.
Add coconut cream concentrate to hot dates and allow to melt.
Add into bowl with sweet potato and blend using a stick blender.
Add salt, coconut flour, cinnamon, vanilla, and then eggs.
Stir well, then add in dark chocolate chips and finally frozen raspberries.
Pour batter into a prepared brownie tin.
Bake in the oven at 170C for 40 mins.
Remove from oven and allow to cool in the pan completely.
Remove from pan and cut into squares.
Enjoy!

Asian Veggie Salad with Coconut Dressing

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Another busy day today – dentist in the morning all the way across in East London (not very convenient, but he’s good) and then a belly dance photo-shoot in the afternoon which took a lot of preparing for (hair, makeup, assembling costumes, jewellery, sword etc…) It went well so hopefully I’ll have some good material for my new website.

I really didn’t feel like cooking when I got home, so I just chucked some chicken thighs in the oven and steamed some broccoli and cauliflower to go with it. Not terribly interesting. If only I’d had some of this salad left instead…

Asian Veggie Salad with Coconut Dressing (serves 8-10)

Ingredients:
400g green beans
400g sugar snap peas
500g asparagus
4 shallots, finely sliced
2 red chilies, finely sliced
1 cup coriander/cilantro leaves
For the dressing:
Bottom inch of lemongrass stalk
1.5 cm piece of ginger
Juice of 1 lime
1 tsp honey
Pinch of salt
1/4 tsp shrimp paste
1 tsp fish sauce
1/2 can coconut milk
1 large kaffir lime leave, hard rib removed

Steam the beans, sugar snaps and asparagus (I did each vegetable separately as my steamer is quite small and they don’t all take the same amount of time to cook). Keep checking whilst they cook to make sure they are still crisp. When they are just tender, remove from steamer and immediately run under cold water to stop them cooking further.
Place in a large bowl and sprinkle with a little salt.
Place all the dressing ingredients in a blender and whizz up until completely blended.
Pour over the vegetables, add the chilli and coriander and toss well so that everything is coated in the dressing.